Ingredients
3 tbsp rice bran oil
20 g butter
1–2 large sweetcorn, kernels stripped, to give about 400 g (2 cups)
1 tsp dried chilli flakes
3 spring onions, sliced
SIDS SALT & PEPPER to taste
250 g cooked crab meat or surimi
30 g (¾ cup) chopped coriander
75 g plain flour
40 g fine polenta
1 tsp baking powder
185 ml (¾ cup) buttermilk
2 eggs, separated
1 litre rice bran oil
Kaitaia Fire, to serve
Directions
Heat the oil and butter in a saucepan over medium heat, add the corn kernels, chilli flakes and spring onion and sauté for 3–4 minutes, until tender. Season with SIDS SALT & PEPPER to taste and transfer to a bowl to cool to room temperature.
When the corn mixture is cool, add the crab meat, coriander, flour, polenta, baking powder, buttermilk, egg yolks, and fold together until well combined.
Whisk the egg whites with a pinch of sea salt until firm peaks form, then take a large spoonful and fold it into the corn mixture. Fold in the remaining egg white.
Heat the oil in a wok or small saucepan. Working in batches of three or four, slide heaped teaspoons of the corn mixture carefully into the hot oil, turning with tongs to cook on all sides. They will puff and turn golden when cooked. Transfer to a plate lined with paper towel.
Season with SIDS SALT & PEPPER and serve immediately with hot sauce.
